Path 2

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Flash in the Pan–Fish and Cauliflower Tagine

May 12, 2009

Flash in the pan: bringing you simple, quick, but not dumbed-down recipes.
Fish and Cauliflower Tagine
Yield: 4 servingsFor this tagine, you can use any firm, mild white fish that you like. Try to buy a sustainable fish, such as wild Pacific halibut, wild Pacific cod, US-farmed tilapia, or U.S. Atlantic mahi-mahi. Now that I think about it, you could also use arctic char or wild Pacific salmon. For that matter, make it vegan by subbing chickpeas and chopped carrots for the fish, or use chicken thighs instead of fish.

Jarred harissa can be found at any Middle Eastern grocery, at Fairway, or online. Find preserved lemons at any Middle Eastern grocery, or at Whole Foods, or make them at home. If you don’t have preserved lemons, substitute in 2 tablespoons of grated lemon zest and a squeeze of fresh lemon juice. It will be just as good.

In a large skillet over medium-high heat, warm the oil. Add the cauliflower, and cook, stirring occasionally, until cauliflower florets are beginning to brown. Decrease the heat to medium, and add the garlic. Cook for 1 minute, stirring. Add the cinnamon, turmeric, cumin, chile powder and harissa, and stir well. Cook until fragrant, about 1 minute. Season with salt and pepper.

Pour in the tomatoes, and stir well. Allow to simmer, uncovered, for about 10 minutes, or until the cauliflower is tender. Sprinkle the fish with salt and pepper, and lay the fish into the pan. Cover each piece with sauce. Simmer 8 to 10 minutes, until fish is cooked through. Taste for seasoning, and add more salt and pepper, or chile powder, if desired. Sprinkle with parsley, and serve with couscous.